Cassie Duncan

About Cassie Duncan

Cassie Duncan is the co-founder of Sustainable Table, a not-for-profit that empowers people to use their shopping dollar to vote for a food system that is fair, humane, healthy and good for the environment.

4 Simple Steps to Start Composting

By |2017-03-02T15:36:56+11:00December 10th, 2015|Categories: eco living, food growing + gardening, towards zero waste|

Gone are the days of hiding a heap of rotting food and garden clippings at the back of the yard, manually turning it with a shovel every week while swatting away rodents. In our first post for Australia's favourite real estate site realestate.com.au, we break it down into 4 easy steps: These days, composting is [...]

Not all ham is created equal – A guide to buying pork products this Christmas.

By |2017-03-02T15:39:31+11:00December 1st, 2015|Categories: ethical eating|

Victorian truly free range Greenvale Farm Ham For those of you who still enjoy a mindful meaty treat when celebrating the festive season we’ve developed a handy little list of ethical pork producers as well as some info on the truth behind free range labeling. Pigs are unfortunately one of the most poorly [...]

Why we need to be Clever Cooks PLUS a recipe for the perfect chicken soup

By |2017-03-06T23:10:33+11:00July 2nd, 2015|Categories: ethical eating, passionate people, recipes|

With the release of our latest waste-fighting eBook The Clever Cook, we sit down and have a short Q&A with the eBook's author (and our comms coordinator) Maria Hannaford to learn what developing the book taught her about our power to improve our environment. What's the premise of the eBook? Out of the 4 MILLION [...]

A rare insight into the life of a fisherman

By |2017-03-06T23:08:47+11:00April 30th, 2015|Categories: ethical eating, passionate people|

With the release of our new sustainable seafood eBook, The Good Fish Book, we thought we'd share a story that puts a face to the issues. It's the story of Port Franklin (VIC) fisherman Wayne Cripps. Wayne's family history is steeped in salt water. The Cripps' family have been fishing for their livelihoods since 1874. [...]

The Oxford Food Bank: Exposing the true value of ‘waste’ food

By |2017-07-06T11:47:04+11:00March 11th, 2015|Categories: towards zero waste|

Annelise Bissett was allowed to "weirdly loiter around The Oxford Food Bank's warehouse obsessively recording the details of each item of food they collected". What she discovered was that the true value of food banks is greater than the sum of their parts... by Annelise Bissett It’s a scenario we’ve all experienced; just [...]

A SUSTAINABLE SEAFOOD RECIPE: AUSTRALIAN SALMON

By |2019-01-30T14:24:51+11:00March 5th, 2015|Categories: ethical eating, recipes|

If your idea of salmon is the orange-fleshed fillet that comes from farmed Tasmanian Atlantic Salmon, boy have we got news for you... there's another type of 'salmon' that isn't really salmon but is called Australian Salmon and rates much better in terms of sustainability - the Australian Marine Conservation society has recently rated Tasmanian [...]

Kiltynane Wines is doing it their way

By |2017-03-06T23:05:32+11:00November 27th, 2014|Categories: eco living, passionate people, places to visit|

Blend 27 degrees, blue skies, Aussie bush, water views, a biodynamic vineyard and veg garden, a chicken coop, a productive beehive, one delightfully hospitable host and the shade of a fig tree and you have the recipe for a perfect day out, no? Kiltynane Wines is perched on the shore of Swan Bay, Bellarine [...]

So you know: reduce food waste by knowing the difference between ‘Best before’ and ‘Use by’ Dates

By |2017-03-06T23:35:38+11:00October 16th, 2014|Categories: ethical eating, towards zero waste|

Packaged food is labelled with two kinds of date marks – ‘best before’ and ‘use by’dates – and both have different connotations. In reality though, many of us don’t differentiate between the two and this means that perfectly good food ends up in the bin. ST intern Lydia Blocksidge explores what the date marks on [...]

Give a Fork! #wastefree recipe: Cecconi’s Orange Peel Muffins

By |2017-03-06T17:48:32+11:00October 1st, 2014|Categories: recipes|

To celebrate the launch of our 2014 Give a Fork! campaign, focussed on food and packaging waste, Italian masterchefs Cecconi's share their recipe for Orange Peel Muffins and show us that #wastefree eating is not only achievable but hot diggity darn delicious! You're welcome. Why would you want to use bits of food you'd normally [...]

Why are some people drinking bath milk?

By |2017-03-06T23:01:43+11:00July 23rd, 2014|Categories: ethical eating|

There are people all over this country buying bottles of ‘bath milk’ and then... hold onto your tea cup... drinking it. Of course, ‘bath milk’ is simply raw, unpasteurised milk. It’s sold under the guise of bath milk because it’s illegal to sell raw milk for human consumption. Basically, it’s the white moonshine of the [...]